Chaman kaliya
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Paneer cooked in a golden gravy of milk, turmeric, fennel and dry ginger, a classic Kashmiri Pandit dish.
Region: Kashmir valleyOccasion: Everyday and festive meals in Kashmiri Pandit homesTime: 30 minServes: 4Vegetarian
Ingredients
- 300 g paneer (chaman), cut into large cubes
- 3 tbsp mustard oil
- A pinch of hing
- 4 cloves and 3 green cardamoms
- 1 tsp turmeric
- 1½ tsp fennel powder
- 1 tsp dry ginger powder
- 1 cup milk
- ½ cup water
- Salt to taste
- ½ tsp garam masala
Method
- Shallow-fry the paneer cubes in mustard oil until lightly golden. Soak them in warm water so they stay soft.
- In the same oil, add hing, cloves and cardamom.
- Add the turmeric, fennel and dry ginger with the water and simmer for 2 minutes.
- Add the milk and salt and bring to a gentle boil.
- Add the drained paneer and simmer for 8–10 minutes. Sprinkle garam masala and serve with rice.
History
Chaman is the Kashmiri word for paneer. Kaliya refers to the yellow, turmeric-tinted gravy, as against the red gravies coloured with Kashmiri chilli.
Significance
Chaman kaliya is a mainstay of Pandit vegetarian cooking and is served at most festive meals.